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flour, high-ratio

flour, high‐ratio Flour of very fine, uniform particle size, treated with chlorine to reduce the gluten strength. Used for making cakes, since it is possible to add up to 140 parts sugar to 100 parts of this flour, whereas only half this quantity of sugar can be incorporated into ordinary flour. See flour strength.

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"flour, high-ratio." A Dictionary of Food and Nutrition. . Encyclopedia.com. 12 Dec. 2017 <http://www.encyclopedia.com>.

"flour, high-ratio." A Dictionary of Food and Nutrition. . Encyclopedia.com. (December 12, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/flour-high-ratio

"flour, high-ratio." A Dictionary of Food and Nutrition. . Retrieved December 12, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/flour-high-ratio

high-ratio flour

high‐ratio flour See flour, high‐ratio.

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Pick a style below, and copy the text for your bibliography.

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"high-ratio flour." A Dictionary of Food and Nutrition. . Encyclopedia.com. 12 Dec. 2017 <http://www.encyclopedia.com>.

"high-ratio flour." A Dictionary of Food and Nutrition. . Encyclopedia.com. (December 12, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/high-ratio-flour

"high-ratio flour." A Dictionary of Food and Nutrition. . Retrieved December 12, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/high-ratio-flour